For the Meat Sauce:
Heat oil in a
Make the bechamel sauce, recipe follows, in a large 12-
he top.
For the bechamel sauce, melt the butter in a
and pepper. Cook until red sauce is thickened, about 15 minutes
o 425 degrees F.
Bechamel sauce: In a 2 quart saucepan
/2 cup of the sauce on the bottom of pan
ounds.
Mix together the Bechamel sauce, salt and white pepper.
lives (if using) and tomato sauce; Cover and simmer slowly about
ith meat mixture.
Prepare bechamel sauce.
Melt buter over low
ome of this for the sauce recipe.
Add 1/4 cup
ne and stock.
Cook sauce until wine and stock
et aside.
To make bechamel sauce, melt the butter in a
licing them To prepare the Bechamel, melt butter in a large
Meat Sauce: Brown ground meat until no
an.
Make the cream sauce in advance as 1-1
nd thicken. Set aside.
BECHAMEL: Melt the butter in a
etain the cooking liquid.
Bechamel Sauce:
Add carrot and slice
oom temperature.
Make the sauce: scald milk in a medium
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
l dente.
Prepare the bechamel (with nutmeg) and leave to